Vegan Nooch Tvp Old Bay Veggie Burgers Recipes

VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS

Steps:

• Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
• Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
• Add the nut/seed butter and incorporate.
• Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
• Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
• Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.

VEGAN SOY, LENTIL, & VEGGIE BURGER SLIDERS USING TVP

Steps:

• If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
• Nuke the vegetable broth for about 2 minutes depending on your microwave's strength. You want it to be near-boiling but not too hot to handle.
• Add all the dry spices listed with the nutritional yeast under "Base For The Sliders" to the heated vegetable broth. Pour into a large mixing bowl.
• Add the TVP, making sure it's all covered. Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
• While you wait for that, finely shred the carrot if not using pre-shredded.
• If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces. Put the broccoli aside for now.
• Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
• The TVP should be all soaked up by now. Stir it to make sure all the seasoning dispersed.
• Add the lentils and sauteed veggies. Mix thoroughly.
• Bind with the flax seed. Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough. This part was tricky for me because the original mix didn't bind at all. I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
• Preheat the oven to 425°F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
• While the oven preheats, let the mixture sit out for about 10 minutes.
• Etract the mixture and put it on the cookie sheet. Carefully squish it out evenly, sort of like you're stretching out pizza dough. It should be a large thin rectangle.
• Bake for 10-12 minutes or until golden brown on top.
• Flip it over so the other side can cook for another 10-12 minutes.
• Use a pizza cutter to cut into slider squares, you'll get about 16.
• Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian "burger" fixings!
• If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.

TVP VEGGIE BURGERS

Steps:

• Stir TVP into boiling water in a medium mixing bowl.
• Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
• Let stand 10 minutes.
• Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
• Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
• Shape into 6 patties (1/2 inch think or so).
• Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
• I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
• Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.